The Fearless Foodie Podcast

Amy kicks things off by acknowledging just how relentless the next six weeks will be for anyone working in food and retail, with tighter deadlines, louder demands, and the expectation to spin a hundred plates without dropping a single mince pie. Drawing from her own post-Christmas experience with burnout, she emphasises why it’s crucial to protect your energy proactively, and why pushing through at all costs simply isn’t sustainable—or admirable.She shares four core resilience tools: knowing your non-negotiables, practising constructive capacity language (so you can push back effectively), setting healthy boundaries, and letting go of perfectionism. She also gives real-life examples and gentle nudges for implementing these, from time-blocking your calendar for actual breaks (even if it’s just to eat lunch device-free), to using simple phrases that help you communicate workload limits without guilt.The episode also reflects on the season's big themes—especially the importance of questioning "the rules," breaking the cycle of self-blame, and creating safe, supportive environments at work.Amy calls out that most pressures aren’t in your head, and challenges listeners to reframe rest as a strategic act, not a selfish one.As the show closes, Amy leaves listeners with heartfelt encouragement, an invitation to connect on LinkedIn, and details about joining Fearless Women Connect—a safe space for women in food and retail. The overarching message: You’re not the problem; the pressure is real—and you’re doing brilliantly. Timestamps00:42 – The “Chaotic” Season Begins01:31 – Burnout & Personal Lessons02:22 – Realities of Christmas in Food/Retail03:17 – Rethinking Resilience05:04 – Boundaries & Permission06:55 – Four Practical Tips 09:45 – Capacity Language 10:43 – Setting Boundaries Gently11:30 – Letting Go of Perfection12:23 – Recap of The Four Tips13:34 – Season Reflections & Lessons Learned15:03 – Asking for Help & Final Pep Talk16:24 – Series Wrap & Next Steps17:39 – Festive Wisdom & Farewell18:37 – OutroLinks and Resources:Website Link: https://fearlessfoodies.co.ukFB Link: https://www.facebook.com/thefearlessfoodiepodLinkedIn: https://www.linkedin.com/company/thefearlessfoodiepodYou can follow us here on Instagram: @thefearlessfoodiepodFind Amy on Instagram or LinkedIn for further support with industry coaching and facilitation.Microsearch Laboratories sponsors the Fearless Foodie Podcast https://micro-search.co.uk/

Welcome to Bethan’s Bite-Sized Bulletin - your quick-fire briefing on what’s happening across the food and drink industry. In under five minutes, journalist and Food Manufacture editor Bethan Grylls shares the latest headlines, trends and developments to keep you in the know.Explore more industry news at foodmanufacture.co.ukLinks and Resources:Website Link: https://fearlessfoodies.co.ukFB Link:  https://www.facebook.com/thefearlessfoodiepodLinkedIn: https://www.linkedin.com/company/thefearlessfoodiepodYou can follow us here on Instagram: @thefearlessfoodiepodFind Amy on Instagram or LinkedIn for further support with industry coaching and facilitation.Microsearch Laboratories sponsors the Fearless Foodie Podcast https://micro-search.co.uk/

Amy and Bethan get straight to the heart of what it means to be a “Fearless Foodie” in today’s food industry, especially for teams struggling to motivate their people and keep them engaged. The episode kicks off with Bethan’s insights on leading from a flat structure—where the best ideas can (and should) come from the shop floor, not just the boardroom. We also hear why meaningful work matters for performance, commitment, and staff retention, especially in a sector still facing labour shortages.Drawing from industry events and her own reporting, Bethan shares examples of how top companies are ditching rigid hierarchies for team empowerment—including the genius move of reframing “red” flags from bad news to action points. Amy dives into the reality of manufacturing environments where jobs are often repetitive and siloed, reflecting on how connecting daily work to a bigger purpose can be a game-changer—especially for Gen Z, who crave connection and rapid progression.The pair also gets real about embracing mistakes, boosting psychological safety, and why the “lead from the bottom” approach is much more than just servant leadership—it’s about actively listening, enabling action, and letting those closest to the work teach the rest of the business. There’s debate about setting ambitious targets, the pros and cons of letting teams set their own goals, and the need for leadership to balance direction with genuine, bottom-up feedback.Amy and Bethan wrap up by challenging listeners: Are you empowering your team with honest conversations? Have you walked the factory floor and truly listened? The challenge is to listen more than you talk; you might just stumble on the simplest, most effective fixes your business needs.  Timestamps 00:00:11 Welcome & episode intro with Amy and Bethan00:01:15 What is “leading from the bottom”? —trends and industry research00:02:52 Food sector labour shortages and frontline hiring00:03:39 The link between meaningful work and motivation/performance00:04:34 How flat hierarchies empower teams and bridge the strategy gap00:05:39 Gen Z’s emphasis on connection and purpose at work00:07:03 Conference highlights—leadership lessons from industry voices00:08:29 “Shop floor is the most important”—humility in leadership00:10:18 How psychological safety drives health, safety, and improvement00:13:19 Red flag = action—changing mindsets around mistakes00:16:07 Setting ambitious targets: pros, cons, and team morale00:20:12 Should teams set their own targets? The bottom-up vs. top-down debate00:22:42 Why blending direction with listening drives real results00:24:53 Empower teams with simple solutions and hands-on leadership00:26:19 Final takeaways: how to make work meaningful and drive change00:26:37 Wrap-up, shoutouts, and what’s next for The Fearless FoodieLinks and Resources:Website Link: https://fearlessfoodies.co.ukFB Link: https://www.facebook.com/thefearlessfoodiepodLinkedIn: https://www.linkedin.com/company/thefearlessfoodiepodYou can follow us here on Instagram: @thefearlessfoodiepodFind Amy on Instagram or LinkedIn for further support with industry coaching and facilitation.Microsearch Laboratories sponsors the Fearless Foodie Podcast https://micro-search.co.uk/

We kick off this episode with Amy and Nyree’s trip down memory lane, all the way back to hypnobirthing class and WhatsApp business masterminds. That instant “skip the small talk and go straight to heavy breathing” connection is the foundation for a raw, open conversation on why the food industry’s old rules aren’t working — especially for working parents.Nyree opens up about her slow-burn realisation that work rules—full-time as default, “competitive” salary secrecy, presenteeism—aren’t natural laws. In fact, many were dreamed up by power holders decades ago and still weigh us down like an invisible rucksack. She talks about Jack and Grace’s bold approach: making part-time the standard, pushing radical flexibility, and refusing to pretend everyone fits the mould. But breaking the rules isn’t just about rebellion—it’s about rewriting them for real people, not just the status quo.The conversation gets honest about why so many of us—especially women and parents—feel like we’re failing when the system is stacked against us. Amy and Nyree discuss how lockdown forced change, and why so many food businesses are sliding right back to the old inflexible ways. They cover the traps of “unlimited holiday” policies and the bittersweet reality that sometimes you have to live (not just write) new rules. Nyree’s campaign for salary transparency, #SayThePay, gets a spotlight, and listeners are challenged to notice absurd workplace rules, shift what they can, and model bold boundaries for others—because small changes can make a big difference.Whether you run a team, work on a factory floor, or you’re just exhausted by the pressure to “fit in,” this episode serves up real talk and practical encouragement.  Timestamps 00:00:11 Amy welcomes listeners and introduces Nyree.00:02:22 Focus on breaking rules at work and Nyree’s passion for rewriting the playbook for working parents.00:03:27 Discussion on flipping job norms—part-time as default, questioning 37.5-hour rule, and how invisible workplace “microplastics” shape us.00:06:14 Nyree’s personal shift: realising it wasn’t her failing, but systemic work rules, and discusses the power of talking to others.00:07:13 Lockdown as a leveller—closing gaps in flexible working and shifting professionalism.00:08:10 Jack and Grace’s remote-first team, co-working spaces, and individualised flexibility.00:09:10 When rule-breaking throws people—why some crave rules and how good rules can help, but “old-school” rules need challenging.00:09:52 Experiments with unlimited holiday—why it didn’t work, and the importance of enforcing breaks.00:11:18 Cultural challenges of walking the talk—Nyree’s struggle with guilt even in her own rule-breaking business.00:14:40 Coaching insights: dropping the “baggage rucksack” and letting go of workplace conditioning.00:16:21 Salary transparency campaign: #SayThePay—why “competitive salary” is bonkers, and how hiding pay increases inequality.00:19:01 Takeaways for listeners: It’s not you, it’s the system. Small acts can challenge workplace norms; start where you are.00:21:52 Modelling boundaries at work, being visible about parenting needs, and the radical power of honesty.00:23:54 Perspective on generational shifts—Gen Z, talent strategy, and why food retail and manufacturing must change to attract the best.00:24:15 Example from the police—structural change is possible everywhere, if there’s leadership will.00:25:33 Plug for Jack and Grace—purpose-driven comms for organisations doing good, recent British Tomato Fortnight campaign.00:26:41 Reflection on walking the talk and the ongoing work of living your company values. Links and Resources:Website Link: https://fearlessfoodies.co.ukFB Link: https://www.facebook.com/thefearlessfoodiepodLinkedIn: https://www.linkedin.com/company/thefearlessfoodiepod“Say the pay” video: https://www.jackandgrace.co.uk/saythepay/You can follow us here on Instagram: @thefearlessfoodiepodFind Amy on Instagram or LinkedIn for further support with industry coaching and facilitation.Microsearch Laboratories sponsors the Fearless Foodie Podcast https://micro-search.co.uk/

From teenage cake-decorating dreams to director-level influence in UK food retail, Gail Paddy’s story is proof that passion and perseverance can pave even the most unexpected career paths. Amy and Gail kick off with the early days—how a love for food (and some bold moves at 15) led Gail into food science and retail, despite the lack of clear opportunities.Their chat highlights just how much breadth exists in food retail; Gail shares how cycling through departments like commercial, marketing, and product development built her expertise, gave her empathy for other teams, and set her up for leadership.Amy and Gail don’t shy away from the realities: retail is fast, full-on, and sometimes overwhelming—not just for those inside it, but for manufacturers and suppliers on the outside looking in. But what gets you through? According to Gail, it’s a strong sense of camaraderie, embracing change, grounding innovation in customer insight (not just “big ideas”), and, yes, learning to ask for help or make life easier (hello, cleaner and ironing service hacks!).Gail gets real about the challenges of being a female leader, raising a family, and ditching the guilt that comes with “dropping a ball”—pointing out that it’s all about focusing on what matters in the moment, not chasing perfection. She also candidly discusses her shift from the corporate world into consultancy and coaching, revealing how the best leaders aren’t those with all the answers, but those who ask the right questions and stay open to challenge.Whether you’re a retail insider, a supplier trying to understand the madness, or someone considering a leap into food, this episode is a goldmine of practical advice, myth-busting, and encouragement to be bold, ask for what you need, and never be afraid to reach out for a chat (retail directors aren’t as scary as you think!).Timestamps[00:00:00] Gail shares her philosophy: everyone has the answers inside them, it’s about asking the right questions[00:01:43] How Gail’s food career truly began—pursuing passion over a mapped-out plan[00:04:54] Early retail lessons, the value of cross-functional moves, and the realities of commercial decision making[00:08:32] Why commercial grounding matters—even the best ideas need to make business sense[00:10:46] Senior leadership, supplier perceptions, and the shift away from “director as god” thinking[00:15:07] Balancing leadership and parenting: the myth of having it all, partner teamwork, and letting go of guilt[00:23:34] Outsource what you can: saving time, energy, and mental health[00:24:35] What suppliers don’t always see: the chaos and rapid-fire decision making of retail[00:27:41] Launching a product in 10 days: agile ways of working and teamwork in retail[00:29:00] Why retail (and the food industry) is a brilliant but “love-it-or-hate-it” career[00:31:29] Transitioning from retail director to consultant, coach, and mentor—finding joy in giving back[00:35:05] Flexibility, giving back to the industry, and seeing the positive impacts of coaching[00:37:09] What’s next for Gail: consulting, coaching, Fearless Foodies collaboration, and staying open to new opportunities[00:39:21] Wrapping up: connecting with Gail, key takeaways, and a reminder that even retail directors are only huma Links and Resources:Website Link: https://fearlessfoodies.co.ukFB Link: https://www.facebook.com/thefearlessfoodiepodLinkedIn: https://www.linkedin.com/company/thefearlessfoodiepodYou can follow us here on Instagram: @thefearlessfoodiepodFind Amy on Instagram or LinkedIn for further support with industry coaching and facilitation.Microsearch Laboratories sponsor the Fearless Foodie Podcast https://micro-search.co.uk/

We kick off with Amy and Danny catching up and quickly getting to the crux: what does it really mean to be authentic at work, and why does the word so often make us cringe? The pair agree there’s a fine line between honesty and TMI, and dives into why being “yourself” never means dropping professionalism or using authenticity as an excuse for poor behaviour.Danny reveals the internal conflict of trying to fit into extremely corporate cultures and the valuable lesson he learned when he realised some environments just aren’t made for everyone—and that’s okay. Instead, finding (or shaping) spaces where you can genuinely be yourself leads to better leadership, better relationships, and, not surprisingly, better results.Amy opens up about her own struggles, from the exhaustion of keeping up a façade in high-pressure roles to the pivotal moment she decided to lead with openness about her own mental health challenges. Realness, the hosts agree, is contagious—it empowers teams to show up honestly and builds deep trust that is foundational in the food industry. The episode is laced with witty banter, memorable one-liners (“If your whole self is a dick, don’t bring it to work”), and actionable takeaways for anyone aspiring to lead with integrity, vulnerability, and impact.Whether you work on the factory floor, the boardroom, or somewhere in between, expect a refreshing, practical exploration of being true to yourself at work—without losing sight of boundaries and professionalism. Timestamps00:00:00 — Amy and Danny kick off the episode; quick intros and call-back to their earlier chat.00:02:00 — Why “authenticity” gets a bad rap; setting the real agenda for “being yourself.”00:04:27 — Where the “bring your whole self to work” mantra goes wrong (and how to set healthy boundaries).00:05:13 — Oversharing at work—why it trips people up, especially moving into leadership roles.00:10:02 — The value of being proud of where you’ve come from; how background shapes strong leadership.00:13:32 — Danny’s story: Not fitting into a hyper-corporate culture, and why he decided that’s okay.00:18:15 — Navigating big companies vs. running your own show; honesty about why some workplaces aren’t the right fit.00:20:42 — Amy’s story: Dropping the armour after burnout and how realness built stronger team bonds.00:22:58 — Creating psychological safety: Why vulnerability from leaders matters.00:25:38 — When hiding mistakes (instead of owning them) can create real food safety risks.00:26:01 — Why “being wrong” and giving your team a real voice is the magic sauce of good leadership.00:28:24 — Re-capping the real meaning of authenticity—a blend of values, vulnerability, and professionalism.00:30:10 — Knowing when a place isn’t for you; final takeaways on protecting energy and finding your fit.Links and Resources:Website Link: https://fearlessfoodies.co.ukFB Link: https://www.facebook.com/thefearlessfoodiepodLinkedIn: https://www.linkedin.com/company/thefearlessfoodiepodYou can follow us here on Instagram: @thefearlessfoodiepodFind Amy on Instagram or LinkedIn for further support with industry coaching and facilitation.Microsearch Laboratories sponsor the Fearless Foodie Podcast https://micro-search.co.uk/

This week Amy dives deep with Breige Donaghy, who shares her journey from food science graduate to Tesco’s Director of Product Development & Innovation. She explains the critical differences in retail philosophy between giants like Tesco and community-focused Co-op, and why that breadth of experience shaped the way she leads teams and builds supplier partnerships today.Breige and Amy get hands-on discussing the realities of food development, including why product developers deserve more credit than just being “the fluffy ideas people.” There’s a refreshingly open take on the weight (and the privilege) of driving sustainability, health, and resilient supply chains—plus how industry leaders need to wear many hats and adapt fast.Straight-talking as ever, Amy teases out how supplier-retailer relationships are (finally) evolving beyond old-school commercial transactionalism. Breige details exactly what she’s looking for from supplier partners: honesty, data-driven thinking, critical friendship, and the guts to challenge the status quo.For those on the supplier side, there’s invaluable advice on how to present insight, take calculated risks, and move from merely “delivering projects” to co-creating future food trends.We also peel back the curtain on leadership—Breige shares her people-first approach and why empowering teams (with a signature “20% more” encouragement) is key to success. They conclude with actionable takeaways for anyone seeking to build bolder, braver relationships in the food retail industry. Timestamps 00:00 "Two Decades in Retail Reflection"04:25 Career Journey and Growth09:15 Customer-Centric Approach in Business10:23 Omnichannel Innovation and Collaboration13:45 "Building Innovation through Partnership"19:16 Embracing Failure: Lessons and Growth22:47 Strategic Planning for Future Innovation25:26 "People-First Leadership Style"29:57 Harnessing Data for Retail Evolution32:41 Omnichannel Retail and Behavioural Shifts36:23 Balancing Skills for Future Development40:33 "Be Bold and Customer-Focused"41:53 "Fearless Foodie Wrap-Up"Links and Resources:Website Link: https://fearlessfoodies.co.ukFB Link: https://www.facebook.com/thefearlessfoodiepodLinkedIn: https://www.linkedin.com/company/thefearlessfoodiepodYou can follow us here on Instagram: @thefearlessfoodiepodFind Amy on Instagram or LinkedIn for further support with industry coaching and facilitation.Microsearch Laboratories sponsor the Fearless Foodie Podcast https://micro-search.co.uk/  

Welcome to Bethan’s Bite-Sized Bulletin - your quick-fire briefing on what’s happening across the food and drink industry. In under five minutes, journalist and Food Manufacture editor Bethan Grylls shares the latest headlines, trends and developments to keep you in the know.Explore more industry news at foodmanufacture.co.ukLinks and Resources:Website Link: https://fearlessfoodies.co.ukFB Link:  https://www.facebook.com/thefearlessfoodiepodLinkedIn: https://www.linkedin.com/company/thefearlessfoodiepodYou can follow us here on Instagram: @thefearlessfoodiepodFind Amy on Instagram or LinkedIn for further support with industry coaching and facilitation.Microsearch Laboratories sponsors the Fearless Foodie Podcast https://micro-search.co.uk/

Ever felt out of your depth in a big meeting, worried you’ll look silly if you ask a question? You’re definitely not alone. Amy and Bethan kick things off by shining a light on those moments of fear—reminding us that most people in the room are too busy worrying about their own questions to notice yours! Bethan draws from her journalism career, explaining how curiosity is non-negotiable if you want to really get to the heart of things (and why it’s okay to not know all the food industry acronyms!).The episode explores why asking questions is so powerful: it supports personal growth, drives business innovation, and builds real connections across departments. Amy unpacks the science behind our deep-seated fear of being “cast out of the pack”—hello, evolutionary fight-or-flight—and how to reframe those nerves so you don’t freeze up. Additionally, the duo provides practical tips on making it safer for everyone to speak up, from rephrasing how you frame questions (“What questions do you have?” instead of “Does that make sense?”) to normalising not knowing everything as a leader.Bethan and Amy also touch on our growing reliance on AI for answers—celebrating its usefulness but warning against losing those all-important human skills of communication and genuine curiosity. And, in classic Fearless Foodie fashion, the episode ends with a challenge: ask one question you’re scared to ask this week because Fearless Foodies don’t let the fear of tigers (or awkward silences) stop real progress. Timestamps00:00 Embracing Uncertainty in Leadership06:06 Encouraging Curiosity for Innovation09:24 Overcoming Silos Through Collaboration11:27 Effective Question Framing Techniques16:34 "Understanding Intent at Work"20:07 "Coaching Through Questioning"24:00 "Embrace Curiosity, Ask Questions"25:07 AI's Impact on Human Skills27:43 "Seeking Emotion Through AI"31:13 Unleash Your Fearless SpiritLinks and Resources:https://fearlessfoodies.co.uk/podcast/overcoming-barriers-in-the-food-industry-with-bethan-grylls/https://fearlessfoodies.co.uk/podcast/thriving-in-the-food-industry-how-let-them-thinking-elevates-your-career/Website Link: https://fearlessfoodies.co.ukFB Link: https://www.facebook.com/thefearlessfoodiepodLinkedIn: https://www.linkedin.com/company/thefearlessfoodiepodYou can follow us here on Instagram: @thefearlessfoodiepodFind Amy on Instagram or LinkedIn for further support with industry coaching and facilitation.Microsearch Laboratories sponsor the Fearless Foodie Podcast https://micro-search.co.uk/

This week, Amy is joined by Angharad Ross, executive coach, seasoned commercial leader and self-proclaimed collector of difficult conversations. Together, they peel back the layers on why honest, clear communication is so essential in the food and retail industry, and why it’s so easy to shy away from it. The duo dig into the neuroscience behind why we avoid “hard chats” (spoiler: your brain is just trying to protect you), how fight or flight responses can turn a cost-benefit discussion into a full-blown emotional event, and how practising these conversations—at work and at home—makes a world of difference.Angharad shares lessons from her years in FMCG, from getting thrown out of a retailer’s office by security to learning how to read the room and know when to hit pause. There’s a lot here for anyone eager to become a better negotiator, influencer, or just a braver communicator in their everyday work. Expect actionable tips: from prepping for meetings with empathy mapping, to using feedback models to open up conversations, to practical role play and visualisation exercises that calm the nerves.Amy and Angharad also discuss the power (and, at times, the dark side) of empathy—how too much can make you put others’ needs miles ahead of your own, and how to find that sweet spot of honesty and mutual respect. The takeaway? To be clear is to be kind. Avoiding tough conversations is a recipe for resentment, confusion, and broken relationships—kindness means being up front, even when you’d rather hide under the duvet.So, if bold conversations make you want to run a mile, join us for this chat. You’ll leave with the tools, mindset, and probably a laugh or two to start tackling the things you’ve been avoiding—at work and at home. Oh, and of course, you’ll find out why commercial people really do get so much practice at “the big chats.” Timestamps 00:00:53 Introduction to Angharad Ross, her experience in FMCG, and the importance of difficult workplace conversations.00:04:06 Breaking the myth that only commercial people negotiate (spoiler: everyone does).00:06:35 Why brains fear tough conversations, plus the neuroscience behind it.00:08:16 Navigating fear, discomfort, and managing relationships at work.00:10:31 Reframing that “fight or flight” as a tool to communicate better.00:12:02 Practical tools: prepping, pausing, planning what to say, and the power of role-play.00:14:36 The importance of practising discomfort—on and off the job.00:16:28 Visualisation hacks for folks who hate role-play.00:18:11 Reading the room: knowing when it’s time to pause a tough chat.00:20:02 How empathy mapping and prepping with curiosity helps (even if empathy isn’t your default).00:21:19 Using feedback models to open up honest, non-defensive dialogue.00:23:40 The dangers of too much empathy: don’t let your needs get lost.00:25:39 Redefining “negotiation” as collaborative problem-solving.00:26:43 Brene Brown wisdom: “To be clear is to be kind.”00:27:43The sweet spot of just enough prep—don’t let nerves or procrastination win!00:29:54 Key takeaway: Be honest, clear, and kind in every conversation.Links and Resources:Website Link: https://fearlessfoodies.co.ukFB Link: https://www.facebook.com/thefearlessfoodiepodLinkedIn: https://www.linkedin.com/company/thefearlessfoodiepodYou can follow us here on Instagram: @thefearlessfoodiepodFind Amy on Instagram or LinkedIn for further support with industry coaching and facilitation.Microsearch Laboratories sponsor the Fearless Foodie Podcast https://micro-search.co.uk/  

This episode is as down-to-earth as it gets. Amy kicks off with a reminder that fearlessness isn’t about having zero doubts—it’s about doing the scary stuff anyway. Enter Danny, who admits to feeling like an imposter when first asked to co-host, setting the honest and relatable tone of the chat. Danny’s story is a powerful testament to grit, curiosity, and learning on the job. He talks through climbing the career ladder without formal qualifications, managing teams of scientists, and the lessons he’s learned about leading people who might technically have “more” experience.Amy and Danny break down the myth that great managers must be the most intelligent people in the room. Instead, they champion soft skills: self-awareness, emotional intelligence, the ability to listen, and helping everyone on the team recognise their own strengths. There’s plenty of humour as they jokingly dismantle the idea that “soft” skills are easy or unimportant—if anything, they’re the hardest (and most valuable) skills to master.The conversation becomes practical, offering advice for new managers, individuals navigating “peer to boss” transitions, and anyone thrust into leadership before they felt ready. Amy shares actionable tips, such as writing down your wins and strengths, to combat imposter syndrome. At the same time, Danny describes his “jigsaw puzzle” approach to team leadership—delegating by strengths and always keeping the big picture in sight.This one’s a must-listen for anyone feeling a bit out of their depth (hint: that’s most of us) and wanting fundamental, no-fluff strategies for thriving in food and retail.Timestamps00:00:12 Introduction & setting the tone 00:00:36 Meet Danny Franklin and episode topic: managing those more “qualified” than you 00:02:58 Danny’s backstory—climbing the ladder without academic qualifications 00:05:05 The transition from peer to manager, and learning to lead experienced teams 00:06:00 Age, qualifications, and why both matter less than you think 00:08:29 The real importance (and misnomer) of “soft skills” in leadership 00:09:28 Spotting and leveraging people’s strengths as a manager 00:11:06 Managing highly technical teams when you’re not the expert 00:14:38 The power and pitfalls of promoting top performers to managers 00:15:38 How to lead when you don’t know all the details 00:17:27 Danny’s “jigsaw puzzle” analogy for leadership 00:19:51 The value of team wins (not just individual glory) 00:22:31 Addressing ego and imposter syndrome in leadership 00:23:06 Strategies for building confidence as a manager 00:24:36 Real takeaways for leaders managing teams with more experience or knowledge 00:25:54 Why developing your team is a strength, not a threat 00:26:59 The bigger picture: leadership as assembling the jigsaw, not just being a piece 00:28:31 Closing thoughts & next episode teaser Links and Resources: https://fearlessfoodies.co.uk/podcast/from-music-to-microbiology-exploring-food-safety-with-danny-franklin/https://fearlessfoodies.co.uk/podcast/thriving-in-the-food-industry-how-let-them-thinking-elevates-your-career/Website Link: https://fearlessfoodies.co.ukFB Link: https://www.facebook.com/thefearlessfoodiepodLinkedIn: https://www.linkedin.com/company/thefearlessfoodiepodYou can follow us here on Instagram: @thefearlessfoodiepodFind Amy on Instagram or LinkedIn for further support with industry coaching and facilitation.Microsearch Laboratories sponsors the Fearless Foodie Podcast https://micro-search.co.uk/KEYWORDS:Foodconsultant, foodindustrycoach, foodindustry

Welcome to Bethan’s Bite-Sized Bulletin - your quick-fire briefing on what’s happening across the food and drink industry. In under five minutes, journalist and Food Manufacture editor Bethan Grylls shares the latest headlines, trends and developments to keep you in the know.Explore more industry news at foodmanufacture.co.ukLinks and Resources:Website Link: https://fearlessfoodies.co.ukFB Link: https://www.facebook.com/thefearlessfoodiepodLinkedIn: https://www.linkedin.com/company/thefearlessfoodiepodYou can follow us here on Instagram: @thefearlessfoodiepodFind Amy on Instagram or LinkedIn for further support with industry coaching and facilitation.Microsearch Laboratories sponsors the Fearless Foodie Podcast https://micro-search.co.uk/

It’s a new beginning for the podcast. Amy jumps right in by addressing the elephant in the room: going solo after 208 episodes with Lucy. She reassures listeners that The Fearless Foodie Podcast is an evolution, not a departure—still focused on real experiences, honest answers, and practical help for everyone trying to thrive in the relentless (but brilliant) world of food and retail.Amy gets real about the tough parts of food industry life: the toxic patches, the wobbly moments, the burnout she once suffered, and the loneliness that can creep in. But she doesn’t stop at sharing her story—she’s here to use her hindsight for your benefit, so you don’t have to make all the same mistakes. Amy’s fearless approach isn’t about being shouty or never feeling scared; it’s about finding your own quiet confidence, putting up boundaries, and daring to say the hard truths kindly.Looking ahead, Amy highlights what’s coming: wider topics beyond just product development, with leadership tools, cross-functional advice, and guest experts including Bethan Grylls (with her Bite Sized Bulletin on industry news) and Danny Franklin (offering wisdom from a straight-talking commercial director). Expect candid chats on what “being authentic” really means (spoiler: it’s not about oversharing), the permission to ask for help, and balancing big careers with being human.Amy leaves you the listeners with three practical, feel-braver challenges to try in the week ahead. She encourages everyone to connect, speak up (even if your voice is shaking), and be part of a Fearless Foodies movement for change—one honest conversation at a time.Timestamps00:00 – Amy introduces the new solo direction, her mission for the podcast, and the values driving Fearless Foodie.03:05 – Reflections on burnout, vulnerability, and why she’s passionate about changing the industry culture.04:48 – Behind-the-scenes: guest announcement, fresh episode formats, and broadening the conversation beyond product development.07:36 – Debunking “fearlessness”—it’s not about being loud or perfect, but about resilience and doing it your way.10:06 – Amy’s personal experience with severe burnout, what it taught her, and how it motivates her coaching and podcasting.13:10 – Setting out the podcast’s goals: real talk, practical takeaways, and a safe community for food professionals.15:19 – Wrapping up with three bold challenges for listeners to try this week, and a call for feedback on what you want from coming episodes.Links and Resources:Website Link: https://fearlessfoodies.co.ukFB Link: https://www.facebook.com/thefearlessfoodiepodLinkedIn: https://www.linkedin.com/company/thefearlessfoodiepodYou can follow us here on Instagram: @thefearlessfoodiepodFind Amy on Instagram or LinkedIn for further support with industry coaching and facilitation.Microsearch Laboratories sponsor the Fearless Foodie Podcast https://micro-search.co.uk/KEYWORDS:Foodconsultant, foodindustrycoach, foodindustry

In this trailer for the Fearless Foodie podcast, Amy Wilkinson introduces listeners to the purpose and heart of the show. Designed for professionals in the fast-paced and sometimes chaotic world of food and retail, the podcast aims to help listeners thrive at work by developing real influence, building trust, and navigating tricky workplace dynamics. Amy shares a glimpse of upcoming topics—including managing up, leading without a title, and strengthening relationships with teams, suppliers, and customers. Expect honest conversations, relatable stories, and practical advice free of corporate jargon, all grounded in real-life experiences. Whether you're a leader or just starting out, Amy invites you to join the Fearless Foodie community, promising support, inspiration, and a bit of fun along the way.

On the last ever "Oh For Food’s Sake" episode, we open up about the process (and sometimes pain) of letting go—whether it’s stepping down from your own business, leaving a beloved job, or, in this case, moving on from a podcast that’s meant so much. We discuss how the show itself began out of Lucy’s journey with letting go of "Pudology," and how leaving isn’t as sudden as it looks from the outside. Both share the behind-the-scenes doubt, fear, and tough conversations that come before big leaps.Amy explains how leaving her corporate career was terrifying, but ultimately created space for greater creativity and meaning and Lucy gets honest about how hard it is to say goodbye to something that’s become part of her identity but knows it’s time to allow new projects (hello, YouTube!) to take root. We break down the stigma around the word "quitting," reframing it as evolving or moving forward—and offer straight-talking advice for anyone feeling stuck or afraid to step into the unknown.There’s practical wisdom here too: from reevaluating your routines and systems, to recognizing whether your fear is rational, to getting honest about what you’d do if you weren’t afraid of failure. Lucy and Amy are as supportive as ever, reminding all listeners that it’s okay to change, growth is messy, and sometimes the bravest thing you can do is create the space for something new. While "Oh For Food’s Sake" is ending, the journey isn’t: Amy will be back with a rebranded podcast, and Lucy is jumping into new content, so make sure you keep following their adventures!Timestamps 00:00:00 – Lucy and Amy welcome listeners and reflect on four years of podcasting together and the decision to end the podcast.00:02:14 – Discussing the challenge of letting go—why we stay stuck, fear of the unknown, and personal examples.00:03:30 – Behind-the-scenes of previous big life changes: stepping away from Pudology, corporate careers, and relationships.00:05:03 – Examining the negative connotations of "quitting" and why failure isn’t fatal.00:06:21 – The emotional experience of change—grieving, fear, and reframing for growth.00:07:44 – Celebrating continued friendship, personal growth, and being honest in pivoting.00:09:48 – Letting go of limiting thoughts and internal narratives, not just jobs and external situations.00:11:09 – Creating space—how making small changes enables bigger pivots.00:12:29 – Using self-awareness tools (like human design) to recognize if something is no longer serving you.00:14:33 – Looking back on tough decisions and only remembering the good, after growth.00:17:29 – Lucy and Amy reflect on what they gained by letting go, and the different types of change in life and business.00:19:37 – Identifying when you’re operating out of fear vs. intention. Practical ways to check in with yourself.00:20:52 – The regrets we don’t want to have and how to make bold decisions intentionally.00:22:21 – What’s next? Updates on Lucy’s YouTube channel and Amy’s rebranded podcast.00:24:51 – Thanking listeners, sharing the journey and what’s coming in their next chapters and an invitation to join the mailing list and connect for future news and resources.00:26:19 – Final sign-off.Links and Resources:Website Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/ohforfoodsakeLinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/For industry consulting from Lucy, connect with her on Instagram or LinkedIn.Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.Oh For Food's Sake is sponsored by Microsearch Laboratories https://micro-search.co.uk/ and Point 74 https://www.point74.co.uk/

Welcome to another episode packed with insights, laughter, and brutally honest takes on what it’s really like working behind the scenes of food innovation. Lucy starts us off by sharing why Stage Gate is close to her heart—yep, she’s our resident “systems geek”—and Amy jumps in to champion the power of people and soft skills. Together, we break down how Stage Gate is supposed to be a framework that supports swift, safe, and high-quality product launches, not just another dreaded hoop to jump through.We explore why most folks in the food biz end up learning systems by osmosis rather than by proper training, and how the lack of clear, regularly reviewed processes leads to unnecessary pressure, repetition, and confusion—especially when every team seems to be stashing their own spreadsheet empire. We spill the beans on how they’ve helped businesses map out what’s actually going on, often leaving people gobsmacked at the sheer complexity of bringing a product to shelf.The conversation doesn’t shy away from the frustrations: outdated tech (“We’re still using Excel from 1995, what’s that about?”), squeezed timelines, and the struggle to get leadership onboard with investing in proper product development systems. We put a spotlight on the importance of soft skills and why junior and seasoned team members alike need better training and support—not just chucked in to ‘figure it out’.Listener questions spark discussion about AI’s (potentially huge) role in freeing up time for the creative, human parts of innovation, and how vital it is to educate business leaders about making Stage Gate a business-wide priority, not just an NPD headache.In trademark Oh For Food’s Sake style, the episode concludes with a call to constantly review systems, embrace new tech with open arms, and invest in people—because systems are only as good as the folks using them.Timestamps00:00 – Why Stage Gate is vital in the food industry00:54 – What Stage Gate is (and isn’t)02:18 – Lucy’s journey with Stage Gate + early food industry experiences04:25 – Why people and systems must work together05:23 – What Stage Gate actually does & where it goes wrong07:27 – Product development as the “gatekeeper” role08:24 – It’s not just NPD’s job: Why Stage-Gate is a business process10:07 – The chaos of poor systems: too many spreadsheets11:23 – The industry’s slow adoption of technology12:45 – Workshop revelations: Realising the true complexity of launches14:25 – The knock-on effects of a broken process15:50 – What needs to change: Reviewing and modernising Stage-Gate17:23 – Making frameworks flexible and people-focused18:59 – Investing in soft skills and ongoing support19:28 – Embracing tech and AI as tools, not threats20:39 – Top takeaway: Systems + people = successful innovation21:30 – Audience questions: Leadership buy-in, off-the-shelf systems, AI worries24:54 – Training the next generation and the need for mentorship26:55 – Wrap up and calls to actionLinks and Resources:Website Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/ohforfoodsakeLinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/For industry consulting from Lucy, connect with her on Instagram or LinkedIn.Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.Oh For Food's Sake is sponsored by Microsearch Laboratories https://micro-search.co.uk/ and Point 74 https://www.point74.co.uk/See you next time!

This week, we peel back the layers on what running a genuinely heartful business looks like in food and retail.We welcome Andrew Thornton, legendary for shaking up the industry and for always bringing his signature purposeful approach to everything from the shop floor to the boardroom. Andrew tells the story of his journey from his first job in a Dublin newsagent—serving the iconic Fergal Quinn—to launching a consulting company and eventually taking on supermarket ownership in the heart of North London.We talk about Andrew’s midlife crisis (where instead of buying a Porsche, he bought two supermarkets!), the challenges and triumphs of making Thornton's Budgens a haven for people, planet, and innovation, and the world-first plastic free zones that changed the industry’s approach to plastics. Andrew unpacks how shifting focus away from short-term profits actually made good business sense, and why psychological safety and authenticity matter—as much in retail as in life.You’ll also hear why describing what people are doing well can make all the difference, what gratitude really looks like at work, and how slowing down at the start of a meeting can transform how people show up. Andrew even shares the story of the “giant tomato display”—a beautiful example of what happens when people are empowered to bring their full creative selves to work. We wrap up with a bold look at the big challenges facing the industry (hello, UPFs and microplastics), and why real innovation—driven by diverse voices and new tech—is our way forward. Oh, and we don’t shy away from the fun either, because if work isn’t enjoyable, what’s the point?Timestamps 00:00 From Dublin News Agent to Foodie05:22 Musgrave's Long-Term, Stakeholder-Focused Strategy09:21 Testing Reusable Packaging Initiative10:46 Team's Dedication Over Personal Glory15:59 Inflow Matrix Exercise for Success18:37 Purpose Over Profit23:36 Reducing Costs with Natural Sweetener25:52 Tech and AI Revolutionizing Food Industry29:14 Unconventional Meeting Approaches33:10 Encouraging Innovation Through Open Dialogue35:30 Gratitude vs Negativity Hardwiring37:59 Start Meetings with Positives41:40 "Essential Human Needs Reminder43:58 "Share and Review Episode"Links and Resources:Website Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/ohforfoodsakeLinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/For industry consulting from Lucy, connect with her on Instagram or LinkedIn.Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.Oh For Food's Sake is sponsored by Microsearch Laboratories https://micro-search.co.uk/ and Point 74 https://www.point74.co.uk/See you next time!

We kick off this episode by confronting a very familiar narrative: Why is everyone blaming Gen Z for “not wanting to work”? On Oh For Food’s Sake we refuse to let stereotypes go unchallenged. We ground the conversation in our blend of experience: decades in food manufacturing and retail, coaching, and plenty of mistake-covering confessions from the good old days. Together, we share what they see on the ground: Gen Z is anything but lazy; instead, they’re hungry (pun intended!) for jobs with purpose, value alignment, and workplaces that actually support their well-being.We hit on some key shifts: Gen Z isn’t learning everything by “osmosis” in the office, thanks to remote working and career launches during the pandemic. This means they need a different kind of support than “just get on with it”. Amy shares candid voice notes from a Gen Z herself—juggling a degree apprenticeship, a side business, and a big corporate job—showcasing the real drive behind the headlines.We share practical advice on bridging the generational gap and we don’t shy away from the frustrations but challenge leaders to stop “dinosaur-ing” and lean into more inclusive, empowering management.If you’re an older-gen listener struggling to engage with Gen Z, or a younger industry pro trying to get your managers on-side without feeling like a cliché, there’s something for you here. Timestamps00:00 Supporting Gen Z in Remote Work06:36 Gen Z: Bridging Generational Gaps07:21 Empowering Through Contextual Understanding11:48 Empowerment Through Structured Support18:32 Understanding Gen Z Motivation21:21 Regular Feedback & Nurturing Essential25:19 Fostering Mutual Understanding at Work27:40 Bridging Gen Z and ManagersLinks and Resources:Website Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/ohforfoodsakeLinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/For industry consulting from Lucy, connect with her on Instagram or LinkedIn.Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.Oh For Food's Sake is sponsored by Microsearch Laboratories https://micro-search.co.uk/ and Point 74 https://www.point74.co.uk/See you next time!  

Ever wondered what goes into growing a food brand from a tiny home kitchen to supermarket shelves across the nation? Ramona Hazan tells all—chickpeas in the living room, rolling suitcases packed with houmous through Soho, and years of “no’s” from major retailers. We discuss her unique approach to new product development (hint: feed your friends, watch what disappears first), her experience transitioning from the stability of wholesale to the daunting world of retail, and why perseverance trumps any “overnight success” narrative.Amy and Lucy reminisce about their days developing dips and marvel at just how tough it is for brands to break into own-label-heavy categories. Ramona discusses her rebrand from Me Too Foods to Ramona’s, the accidental timing with the #metoo movement, and the genius move of putting herself—and her story—front and center on every pot.This episode also shares some hard truths about starting a food business: the need for financial grit, a healthy disrespect for instant gratification, and constant, sometimes crazy, belief in what you’re doing. We also discuss launching new products (think tzatziki, kalamata olive houmous, and even tikka masala options) and why product quality and loyalty matter most.We get straight into gender, self-belief, and leading with authenticity—why women need to stop waiting for permission and instead “just get the job done.” Ramona’s take on handling setbacks, balancing family and work, and empowering the next generation is refreshing and motivating. Expect honest advice, warmth, and plenty of those moments that make you feel, “Oh, for food’s sake—I’m not alone in this.”Timestamps0:01:55 Ramona’s Backstory: From Engineer to Food Entrepreneur 00:03:31 Early Days: Making houmous at Home, First Sales 00:04:39 Growth Steps: Moving to Small Units, Expanding Production00:07:10 Brand Evolution: Me Too Foods to Ramona’s Rebrand00:08:37 Breaking into Retail00:11:14 The Challenges of Building a Brand & Customer Loyalty00:13:19 Personal Resilience: How to Keep Going Despite Setbacks00:16:35 Factory Culture: Quality, Teamwork, and “Love” in Production00:20:17 New Product Launches: Ramona’s Latest Dips00:23:04 The Lows: Product Flops and Facing Failure00:25:28 Profitability and Practical Advice for Food Startups00:27:24 Women in Food: Mindset, Leadership, and Self-Belief00:32:13 Balancing Work, Parenting, and Business Realities00:37:18 Where to buy Ramona’s products and how customers can connect directly.00:38:37 Wrap Up and OutroLinks and Resources:Website Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/ohforfoodsakeLinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/For industry consulting from Lucy, connect with her on Instagram or LinkedIn.Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.Oh For Food's Sake is sponsored by Microsearch Laboratories https://micro-search.co.uk/ and Point 74 https://www.point74.co.uk/See you next time!

We kick off by acknowledging what so many of us feel: sometimes, your career just needs a shakeup. Lucy and Amy talk candidly about hearing from food industry professionals who want to move into different functions—especially product development—but feel unsure how to leap. Amy’s career story smashes the myth that jumping from function to function is a weakness. Quite the opposite—it brings unique perspectives and resilience that many employers are desperate to find (even if they don’t always know how to spot it).Our chat covers identifying what lights you up at work, the value of speaking with people in roles you’re interested in, and why your skills are probably far more transferable than you think. We also get honest about “the fear”—imposter syndrome, self-doubt, age (“I’m too young/too old!”), or feeling stuck at any stage. We share tips for mapping your strengths against new job specs and building the confidence to sell those skills, even when you feel out of your depth.We also talk about the importance of leveraging your network, seeking mentors and advocates, and finding small ways to get “on the radar” for future opportunities. If you’re thinking, “it’s a risk to change roles,” we reframe that—sometimes the best talent is found off the beaten path.For those worried about skills gaps, we discuss practical ways to start bridging them (think LinkedIn Learning, shadowing colleagues, short courses, or our own MPD Fundamentals programme!) without getting lost in endless qualifications. Above all, we emphasise that feeling bored or burnt out isn’t a life sentence: you CAN pivot your career, reignite your spark, and thrive in the food industry—whatever your starting point.Timestamps00:12 – Introduction and purpose of the episode01:25 – Why people want to change job functions02:13 – Amy’s (very non-linear) career path04:19 – Common reasons for pivoting: boredom, burnout, new life stages07:28 – Discovering what lights you up at work08:49 – The importance of networking and “day in the life” insight11:54 – Negotiation skills (and the secret everyone negotiates)13:13 – Recognising your own strengths and being brave14:11 – Mindset: sometimes you need to “feel the fear and do it anyway”16:24 – Overcoming internal and external barriers to changing roles18:20 – Getting the right support: mentors, coaches, advocates21:00 – It’s never too late (or too early!) for a career change21:46 – Outro and listener invitationLinks and Resources:Website Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/ohforfoodsakeLinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/For industry consulting from Lucy, connect with her on Instagram or LinkedIn.Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.Oh For Food's Sake is sponsored by Microsearch Laboratories https://micro-search.co.uk/ and Point 74 https://www.point74.co.uk/See you next time!